Best Curly Hotdog Snakes Recipes

Jalapeno-Stuffed Curly Dogs image

Provided by Trisha Yearwood

Time 40m

Yield 12 servings

Number Of Ingredients 7

12 hot dogs
4 to 5 whole pickled jalapenos, seeded and thinly sliced lengthwise
2 cups baking mix
1/2 cup whole milk
1/4 cup (4 tablespoons) unsalted butter, melted
2 cups shredded Cheddar
Flour, for dusting

Steps:

Preheat the oven to 450 degrees F.
Cut the hot dogs lengthwise three-quarters of the way through, leaving the ends intact. Insert a jalapeno strip into each slit.
In a large bowl, whisk together the baking mix, milk and butter. Fold in the cheese until the dough just comes together.
On a lightly floured piece of parchment, roll the dough into a rectangle 1/8 inch thick. Cut into thin strips, about 1/4 inch wide.
Place one end of the hot dog on the dough strip and wrap around each hot dog, spiraling down the dog. Transfer to a parchment-lined baking sheet. Repeat the process with the remaining dogs. Bake until golden brown, 8 to 15 minutes, depending on the thickness of the dough. Serve immediately.

Curly Hotdog Snakes Recipe - (4.5/5) image

Provided by Alqualonde

Number Of Ingredients 6

1 1/2 pounds (680 g) pizza dough, thawed
12 hotdogs
1 jar roasted red peppers, drained
1 egg, beaten
2 tablespoons grated Parmesan cheese
24 currants or raisins

Steps:

Divide dough into 12 balls; roll each into 12-inch (30 cm) long rope. Wind each around hotdog to encase, allowing about 2 inches (5 cm) overhang at each end. Place on 2 large greased baking sheets. Snip 1 end of overhang with scissors to make slit for mouth. Cut red pepper into 12 long strips; insert each into mouth for tongue. Press opposite end of dough with tines of fork to resemble rattle. Brush dough with some of the egg; sprinkle with cheese. Let rise for 30 minutes. Press in raisins for eyes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 4 hours; bring to room temperature before baking, about 30 minutes.) Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 30 minutes. Trim off any charred ends of red pepper; cut to resemble forked tongue.

Hot Dog Curly Fries image

Provided by Jeff Mauro, host of Sandwich King

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

One 8- to 10-count package hot dogs
Bacon Ketchup Dip, recipe follows
Creamy Sauerkraut Dip, recipe follows
Chicago Dog Dip, recipe follows
1/2 cup ketchup
1/4 cup bacon jam
1/2 cup mayonnaise
1/4 cup sauerkraut
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
1/4 cup yellow mustard
1/4 cup relish, preferably Chicago relish
1/4 teaspoon celery salt
2 sport peppers, minced finely
1 Roma tomato, seeded and diced finely

Steps:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
Mix the ketchup and jam together in a bowl and serve.
Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.